Southern Collard Greens with Smoked Turkey and Bacon

Bowl of southern collard greens cooked with smoked turkey, chopped onions, and pot liquor

Southern Collard Greens with Smoked Turkey and Bacon

These Southern collard greens are cooked the long way. The broth is built first with bacon, onions, and chicken broth, then strained before the greens and smoked turkey ever go in. The result is tender greens, real pieces of smoked turkey, and plenty of pot liquor to serve in the bowl and save for later.

Course Side Dish

Cuisine Southern

Prep Time 30

Cook Time 3 30

Total Time 4

Servings

Calories 181kcal

Author Gary White

Equipment

12-quart stock pot or larger
Fine mesh strainer
Funnel and mason jars optional for saving extra pot liquor

Ingredients

1 lb. bacon
2 yellow onions quartered
1 bay leaf
3 Tbsp. apple cider vinegar
½ tsp. red pepper flakes
1 smoked turkey wing or leg
2 lbs. collard greens shredded, about 2 to 3 large bunches
16 cups chicken broth
2 tsp. sea salt
1 tsp. black pepper

Instructions

Add the bacon, onions, bay leaf, red pepper flakes, and chicken broth to a large stock pot. Bring to a boil, then reduce heat and simmer for 1 hour.
While the broth simmers, strip the collard leaves from the stems, stack and roll them, then slice into ribbons. Wash the shredded greens thoroughly in cold water until the water runs clean.
Strain the broth, discarding the solids, and return the broth to the pot.
Add the collard greens, smoked turkey, apple cider vinegar, salt, and black pepper. Bring back to a boil.
Reduce heat to a simmer and cook until the greens are tender to your liking, about 2 ½ to 4 hours.
Remove the smoked turkey from the pot and shred the meat, discarding the bones and skin as needed.
Return the shredded turkey to the pot and stir well before serving.
Serve the greens in bowls with some of the pot liquor spooned over the top. Save any extra pot liquor in jars for later if desired.

Notes

Use a big pot. You are starting with a gallon of broth, plus greens and smoked turkey. A 12-quart pot or larger is the safest choice.
Cook time will vary. Collards are done when they reach the texture you like. I usually cook mine closer to 4 hours for softer greens.
Do not skip washing. Even bagged collards can still be gritty.
Taste the pot liquor before serving. Add another splash of apple cider vinegar or a few dashes of hot sauce if it needs brightness.
Do not drain the pot liquor. It is part of the dish.
Save the extra. The leftover pot liquor is great for cooking rice, grits, quinoa, beans, or soup later in the week.

Pork-Free Option Note

Skip the bacon and use two pieces of smoked turkey instead. Use one during the broth step. After straining, shred that first piece and set it aside. Add a fresh second piece when you add the greens. At the end, shred the second piece and return all the meat to the pot.

Nutrition